procedure

Bring 2 quarts water to a boil with 2 teaspoons salt, then quickly blanch snow peas until color brightens, about 1 minute. Drain immediately and transfer to a bowl of cold water to stop cooking. Drain and pat dry.

Peel kohlrabi bulbs, then cut into matchsticks with slicer. Toss together with snow peas in a serving dish.

Transfer soy sauce, sugar, mirin and water to a bowl and mix. Dressing will be thick; thin slightly with water if desired.

Serve salad drizzled with some of the dressing and serve remainder on the side.